Vegan
These BBQ ‘Ribs’ are now my favorite way to eat tempeh, thanks to Terri Edwards at eatplant-based.com. They are tender and delicious, as well as very versatile, and would be terrific on a bun with fixings as a BBQ sandwich. Although I show how to bake them, they can be cooked in a slow cooker, or grilled. See the original recipe for additional directions: https://eatplant-based.com/wprm_print/vegan-ribs-bbq-tempeh
16 oz tempeh. I used 8 oz packages of both Trader Joe’s Organic 3 Grain Tempeh, and organic San Diego Tempeh—Mung Bean & Black Bean Tempeh.
1/2 cup onion, diced
Approximately 1.5 cups barbecue sauce, your favorite brand (I used Robbie’s Hickory Barbeque Sauce); your favorite recipe, or Terri’s barbecue sauce: https://nansimonsen.com/dishes/terris-healthy-barbecue-sauce/
Instructions for baking:
Preheat the oven to 35o F. Line a baking dish with parchment paper.
Slice the tempeh into strips about 1/2” thick and place in the baking dish.
Scatter the diced onion on the tempeh, the drizzle the BBQ sauce evenly over the tempeh and onion, covering them well.
Place the baking dish in the preheated oven for approximately 30-45 minutes. The sauce will thicken and darken a bit. At 30 minutes, begin checking for bubbly sauce that is slightly brown.
May serve over brown rice or quinoa with a salad, and corn on the cob. Or serve in a sandwich, or on top of a salad.
